Step OneWhisk together the water and olive oil. If you want to make a specific kind of pasta {beet, pumpkin, etc.} you can substitute up to half of the water for the veggie puree, but be sure to warm the puree before you add it to the mixing bowl.

Either way, whisk it all together.

Step Two
Very slowly {a couple tablespoons at a time} whisk in the flour. This will prevent clumps and will keep it smooth and silky the whole time. When it starts getting too thick to whisk, just put sprinkle the flour on top of the dough and knead it in.

When the dough is no longer super sticky and all the flour is incorporated, cover the bowl and let it sit for at least an hour.

Now you can use it right away or you can wrap it up in some plastic wrap and pop it in the fridge to use later in the week. I tend to do the latter.

Step Three
So, it’s pasta time! Grab your dough from the fridge. I take about half the dough at a time {because my workspace isn’t very big} and roll it out really thin on a well floured surface.

For ravioli, cut out your pieces, load them up, and pinch the sides together. {I use a 2 inch biscuit cutter for the base and the 2.5 inch one for the tops.}

So your pasta is made. Your pasta is stuffed. Let’s cook it.

Boil your jug and heat a large pot on medium high heat. Add the water to the pot and salt your water {very important step}. Once the water is a boiling, drop the pasta in. It should only take a minute or two. For stuffed pasta like ravioli, you’ll know it’s done when they start floating. Then drain the water, serve it up with your favorite sauce, and enjoy your fresh, homemade pasta!

Be sure to check in next week when I share my recipe that made me bite the bullet and start making my own pasta. It’s the ravioli I thought about on a daily basis for a month. It’s the ravioli that dreams are made of.